b'n d !o u\x1er \x1f ea egg & pesto wreathgSomething warm and savory is just the thing to start a holiday morning. This ring is also good at room temperatureideal for guests who sleep in!EGG & PESTO WREATHPREP : 15 minutes COOK : 20 minutesSERVES : 16INGREDIENTS4 Fresh Thyme large eggs tsp. Fresh Thyme ground blackpepper1 Tbsp. Fresh Thyme extra-virgin olive oil cupnely chopped white onion1 clove garlic, minced5 cups spinach2 (8 oz.) pkg. crescent rolls 2 Tbsp. basil pesto1 cup Fresh Thyme shredded Mozzarella cheese1 cup sliced Canadian bacon cup cherry tomatoes, halvedINSTRUCTIONS1.Preheat oven to 375F. Line a baking sheet withGRANOLA\x1fYOGURT CUPSparchment paper; set aside. PREP : 35 minutesCOOK : 15 minutesSERVES : 8 nectar and cashew butter. 2. In a large bowl, whisk together eggs and blackINGREDIENTS Microwave on HIGH for pepper; set aside.cup dark agave nectar 25seconds. Stir to combine and 3. In a large skillet, heat olive oil over medium heat.2 Tbsp. cashew buttercool slightly. Stir in beaten egg Add white onion and cook until translucent. Add1 Fresh Thyme large egg white, lightly beaten white until well combined. Mix in garlic and spinach; cook until spinach is wilted.2 cups old-fashioned rolled oats oats, almonds, pecans, coconut, andallspice.Add egg mixture to skillet. Cook until eggs are set, cup slivered almonds 2.Spray eight 2-inch mu\x1dn cups with cooking stirring to scramble. Remove from heat. cup pecan pieces, chopped spray. Divide oat mixture evenly among mu\x1dn 4. Separate crescent rolls into 16triangles. On a2 tsp. Fresh Thyme organic shredded coconut cups, pressing onto bottoms and sides of cups. baking sheet, arrange triangles, points outward, in tsp. ground allspice Bake 15minutes. Cool completely in mu\x1dn pan on acircle, creating a 6-inch space in the center. Fresh Thyme coconut oil cooking spray a wire rack.5. Spread pesto on centers of triangles. Top2 cups chopped fruit, such as apples and pears 3.In a medium bowl, combine mixed fruits and with eggmixture, cheese, Canadian bacon, and1 orange, juiced and zested orange juice and zest. Remove granola cups from tomatoes. old top of each triangle overlling,2 cups Fresh Thyme vanilla Greek yogurtmu\x1dn cups, using a paring knife if needed. Spoon thentuck top under bottom layer to secure. Pomegranate arils, for garnish yogurt into granola cups. Top with fruit mixture. 6. Bake 15to 20 minutes or until golden brown.Fresh Thyme ground cinnamon, for garnish Garnish with pomegranate arils and a dusting of Transfer to a serving platter. INSTRUCTIONS cinnamon, if desired.Each serving contains: 184 calories, 11 g fat, 4 g saturated fat, 2 g trans fat,Each serving contains: 213 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 58 mg cholesterol, 469 mg sodium, 13 g carbohydrates, 0 gber, 3 g sugar,1.Preheat oven to 325F. For granola cups, in a4 mg cholesterol, 29 mg sodium, 29 g carbohydrates, 4 gber, 11 g sugar, 8gprotein. Daily values: 21% vitamin A, 6% vitamin C, 7% calcium, 8% iron. medium microwave-safe bowl, stir together agave9gprotein. Daily values: 0% vitamin A, 0% vitamin C, 12% calcium, 9% iron.022-25 Rise & Dine_10.15.indd 23 10/15/19 10:13 AM'